Introduction: Watermelon Fish Tacos With Adobo Sauce
It's hard to beat beer-battered deep-fried fish tacos but this recipe is a lighter, healthier version that calls for grilling the fish instead. It's delicious and incredibly refreshing on a hot summers day.
Step 1: Marinade the Fish
You can't have fish tacos without the fish.
Ingredients
- 1lb Fish for grilling (This time I used swordfish and shrimp but you can really use your preference of fish)
- 2 tsp Salt
- 2 tsp Herbes de provence
- 1 tsp Garlic powder
- 1 tsp Paprika
- 1 tbsp Cooking oil
Directions
- Trim any skin or bones from the fish and cut into 1 inch cubes.
- For the shrimp make sure it's been shelled and cut the tail off if necessary
- Toss with the oil and other ingredients and allow to sit for 1-2 hours
- Before cooking put the fish cubes and shrimp on skewers to make it easier to handle on the grill.
Step 2: Watermelon Slaw With Chervil
Watermelon Slaw with Chervil
- 1 Small-medium watermelon
- 1/2 cup Finely chopped chervil
- 1 Tomato de-seeded and finely chopped
- 2 cups sliced cabbage
- Juice of 1/2 lime.
Directions
- Chop the watermelon into manageable chunks and grate into a colander over a bowl
- Allow the juice of the watermelon to drain for about 30 mins (you can use the juice for cocktails or anything you like)
- Once the watermelon has drained toss with the rest of the ingredients in a bowl.
Step 3: Adobo Sauce
Adobo Sauce
- 1 Small tin of chipotle peppers in adobo
- 1 Cup Greek yogurt or sour cream
- 1/4 Cup mayonnaise
Alternative Sauce (if you can't get the chipotle peppers)
- 1 Cup Greek yogurt or sour cream
- 1/4 Cup mayonnaise
- 1/4 Cup ketchup
- 1 tbsp Sriracha
- 2 Cloves of garlic crushed
- 1 tsp Salt
- 1 tsp Paprika
- 1 tsp Chilli powder
- 1 tbsp Agave nectar
Directions
- Adobo sauce:
- Drain the adobo from the can into a small bowl
- De-seed 3-5 chipotle peppers then finely chop and add to the bowl
- (you can use more or less peppers depending on how spicy you want your sauce)
- Add the yogurt and mayonnaise and mix
- Alternative sauce:
- Simply mix all the ingredients together in a bowl
Step 4: Fire Up the Grill
- Light a grill and set to medium heat
- Heat some flour tortillas about 20-30 secs a side
- Place the fish skewers on the grill
- Cook the swordfish for 3 mins per side
- Cook the shrimp for 2-3 mins per side
- You want to be careful and time the fish as it will cook pretty quickIy and could dry out easily
- I would also recommend only turning the fish once as it is fairly delicate and can fall apart if you turn it too often
Step 5: Serve
Serve the fish on the hot flour tortillas with the watermelon slaw and adobo sauce.
Garnish with cotija cheese and some chervil leaves.
Enjoy.